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Fermented Pineapple Habanero Hot Sauce

Fermented Pineapple Habanero Hot Sauce
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Fermented Pineapple Habanero Hot Sauce is a bold, probiotic-rich condiment combining the tropical sweetness of fresh pineapple with the fiery heat of habanero peppers. Naturally fermented, this sauce delivers a complex, tangy flavor perfect for elevating meats, veggies, and snacks while supporting gut health with beneficial probiotics.

Ingredients

Scale

Primary Ingredients

  • 2 cups fresh pineapple, peeled and chopped
  • 4–5 habanero peppers, stems removed and roughly chopped (wear gloves)
  • 3 garlic cloves, peeled

For Fermentation Brine

  • 2 cups filtered water
  • 1 tablespoon sea salt

Optional Ingredients

  • 1 tablespoon apple cider vinegar (for added tang and preservation)

Instructions

  1. Prepare Your Ingredients: Peel and chop the pineapple into small chunks. Remove stems from habanero peppers carefully (use gloves to avoid skin irritation) and roughly chop them. Peel the garlic cloves and set all ingredients aside ready for blending.
  2. Create the Brine: Mix filtered water with sea salt until fully dissolved to make the fermentation brine. This salt concentration helps control unwanted bacterial growth and fosters healthy probiotic cultures.
  3. Combine and Pack: Place pineapple chunks, chopped habaneros, and garlic into a clean fermentation jar. Pour the salty brine over the ingredients until they are fully submerged. Use a fermentation weight or a smaller jar inside to keep the contents underwater to prevent mold and spoilage.
  4. Fermentation Time: Cover the jar with a breathable cloth or fermentation lid and leave it at room temperature (65-75°F) for 5-7 days. Bubbles will form indicating active fermentation. Taste daily to find your preferred level of tanginess.
  5. Blend and Bottle: After fermentation, transfer all contents to a blender and pulse until smooth. Optionally add apple cider vinegar for extra acidity and preservation. Pour the sauce into sterilized bottles or jars, seal tightly, and refrigerate.

Notes

  • Use fresh, organic produce to ensure the best flavor and natural wild yeasts for fermentation.
  • Keep all ingredients fully submerged during fermentation to prevent mold and spoilage.
  • Maintain a consistent fermentation temperature between 65-75°F for optimal probiotic development.
  • Sterilize jars and utensils to avoid contamination from unwanted bacteria.
  • Taste the sauce daily during fermentation to achieve your desired tang and flavor balance.
  • If surface mold appears, carefully remove it; discard the batch if it smells rotten or off.
  • Store the finished sauce refrigerated in a tightly sealed container for up to 3 months.
  • Freeze sauce in ice cube trays for longer storage and easy portioning.
  • This sauce is best enjoyed cold or at room temperature to preserve probiotic benefits; gently warm if needed but avoid boiling.

Nutrition

Keywords: fermented hot sauce, pineapple habanero sauce, probiotic hot sauce, spicy condiment, homemade hot sauce

Find it online: https://lillysplate.com/fermented-pineapple-habanero-hot-sauce/